Not sure about pizza, but when I worked the last ottawa comic con, I found a cool kiosk selling real barbecue and jerky and stuff. On talking with the guys I learned there's actually a pretty decent sized barbecue scene in Ottawa.

Strongly disagree. As I posted a little earlier, in Niagara Falls we have a large Italian population and we know pizza. We have a lot of small family run places that make Montreal, NY, authentic Italian, and Chicago style. I'd never step foot into a chain place for pizza, just horrible.

We also have another category we call bakery pizza. There are a lot of Italian bakeries, mostly Calabrese owners who make 24 slice trays of pizza and they are very good, homemade sauces, whatever ingredients you want, usually soft thicker crust.

Anyways I'd put our pizzas up against anyones, they are that good.

I've had good pizza outside of New York before, but so far every city I've been to (I've never been to Chicago) it's been the exception, not the rule. There's a few places in Montreal where the Pizza is good, perhaps not great except for one speciality pizza that was amazing, I completely forget what it's called or where it is though.

Usually I'm a proponent of Montreal style anything, give me Montreal style bagels over New York any day. But pizza, no, sorry.

Here in DC it's mostly mediocre at best, a couple decent places. Never had pizza in Niagara.

Outside of North America, besides Italy of course the best pizza I've had is in Buenos Aires, which makes sense when you consider how many Italians are in Argentina. It's a bit like Chicago style though.

ok so everyone has an idea of what "montreal" and "NYC", etc pizzas are here are a few pics and descriptions from experience (except for italian authentic those are a friends descriptions that lived in italy for 2 years)

Also need to point out that we're not refering to 99 cent pizzas or chain resto pizzas

Montreal style pizza

It's just making me so sad that I can't just go out and get me one of those. Maybe Luna's will deliver?

In terms of traditional Italian pizza, Bottega on St-Zotique is unbeatable in Montreal. They have a unique pizza oven imported from Napoli (if I recall correctly), makes all the difference! Minimalist approach, very few yet perfect ingredients. Napoletana on Dante is probably my 2nd favorite, but it just isn't the same. The ambience is amazing and it's way more casual though.

In terms of "Montreal style" of pizza, Pendeli's on Van Horne is my personal favorite. If you don't mind the extreme greasiness...

It depends of tastes, a lot of people are use to a pepperoni and cheese or an all dressed pizza. They've never tried Prosciutto and Artichokes or other mixes like that. But yes as I said in a previous post when I went to Bottega a while back, in was the best Pizza in Montreal I had ever had

There's no such thing as 'Montreal style pizza'. Unless of course you're referring to the '69 cent' or '99 cent' crap pizza from back in the day...

What's wrong with Momma's, Amato, Pizzaiolo or even Pizza Nova? They all make a fine slice. Better than anything Montreal has to offer!

This is soo wrong I dont even know where to begin.

There are some fine pizza restaurants that still exist and make Pizza in the style that emerged in the early to mid sixties.

Typically, but not necessarily run by greek restauranteurs. These pizzas used the best ingredients and time was taken in the preparation:

The dough was made by hand several times a week - it was a mid crust - not too thin and not too thick.
The sauce made 1-2 times per week was always pre-cooked in order to get depth of flavor and to cut down on the acidity of the tomato.
The pepperoni usually from new milano was cut at an angle in order to increase surface area. Also it was of higher grade than most of today's pepperoni. (less fat content - didnt leave the pizza as greasy)
the veggies - mushroom and green pepper were fresh never from a can.
The cheese - perhaps the biggest indicator of a proper pizza was always "real" mozzarella typically saputo or tre-stella
today more than half of the pizzas consumed or made with pizza topping. (not real mozz)

There are some fine pizza restaurants that still exist and make Pizza in the style that emerged in the early to mid sixties.

Typically, but not necessarily run by greek restauranteurs. These pizzas used the best ingredients and time was taken in the preparation:

The dough was made by hand several times a week - it was a mid crust - not too thin and not too thick.
The sauce made 1-2 times per week was always pre-cooked in order to get depth of flavor and to cut down on the acidity of the tomato.
The pepperoni usually from new milano was cut at an angle in order to increase surface area. Also it was of higher grade than most of today's pepperoni. (less fat content - didnt leave the pizza as greasy)
the veggies - mushroom and green pepper were fresh never from a can.
The cheese - perhaps the biggest indicator of a proper pizza was always "real" mozzarella typically saputo or tre-stella
today more than half of the pizzas consumed or made with pizza topping. (not real mozz)

I also wouldn't categorize it a Montrael style pizza but it's big, thick, has lots of cheese and I think it's not your standard mozzarella either because it's stringy and still a bit creamy. The meats they use are thicker too.

ok so everyone has an idea of what "montreal" and "NYC", etc pizzas are here are a few pics and descriptions from experience (except for italian authentic those are a friends descriptions that lived in italy for 2 years)

Also need to point out that we're not refering to 99 cent pizzas or chain resto pizzas

Montreal style pizza
Couple of things distinguish them.
The pizza sauce usually will have a more anise, fennel sweeter taste.
The pepperoni used is bigger and the coldcut type vs the the smaller spicier type.
All dressed is mushrooms, peppers and pepperoni everywhere.
Alot of time all topings will be under the cheese and in the occasions it's not it's the extras such as meats or veggies.
The crust is neither too thick or too thin.

NYC pizza
Thin crust, often crunchy.
Runny thin sauce. When refering to NYC pizza its mostly cheese or cheese and pepperoni. This is what the teenage mutant ninja turtles eat...but only them. Regular turtles do not like it

Chicago style pizza
Deep dish thick crust, thick layer of toppings and often you'll find sauce on top and in the pizza. Sauce tends be heartier. One slice can be a meal on its own

Traditional "italian" pizza
Dough is more like bread. Usually has more focus on vegetables and less on meat if any. Cheese used depends on region but not usually the stretchy mozzarella.